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Ginger Tea

Yields1 Serving

 1 litre (35 fl oz/4 cups) water
 5-cm (2-in) piece of fresh ginger, peeled and thinly sliced
 1 cinnamon stick
 1 tsp black peppercorns
 1 slice lemon peel, using a veggie peeler
 2 tbsp coconut palm sugar
 1 cup thinly sliced young coconut flesh

Place the water, ginger, cinnamon, peppercorns, lemon peel and sugar in a saucepan and bring to the boil, stirring until the sugar has dissolved. Continue to boil rapidly without stirring for a couple of minutes. Then reduce the heat to low and simmer for about 15 minutes until it has reduced a little.


Divide the coconut between four heatproof glasses and pour in the ginger tea. Serve with a long spoon to get the coconut out.